Recipes › Cauliflower › Cauliflower Fritters with Yoghurt and Mint Dip
Cauliflower Fritters with Yoghurt and Mint Dip
Crisp, golden fritters packed with cauliflower, spring onion and cumin, served with a cool, tangy yoghurt dip — ready in under 25 minutes from start to finish. These are the kind of recipe that converts cauliflower sceptics, because there is nothing shy about them. Brilliant as a weeknight starter, a light supper alongside a salad, or heaped up for a casual sharing spread.
Cauliflower is in season now. More cauliflower recipes, or see what to sow this month where you are.
Ingredients
- 600 g cauliflower, coarsely grated on the large holes of a box grater
- 80 g plain flour
- 2 eggs, beaten
- 4 spring onions, finely sliced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp fine salt
- 1 pinch black pepper, freshly ground
- 4 tbsp sunflower oil
- 200 full-fat Greek yoghurt
- 15 g fresh mint leaves, finely chopped
- 1 cloves garlic clove, finely grated
- 1 lemon, zest and juice
Contains: cereals gluten, eggs, milk.
Method
- Make the dip first. Stir together the Greek yoghurt, chopped mint, grated garlic, lemon juice and lemon zest with a good pinch of salt. Taste and adjust the seasoning, then set aside in the fridge while you make the fritters.About 3 min
- Put the grated cauliflower into a clean tea towel and squeeze firmly over the sink to remove as much liquid as possible. This step is important — wet cauliflower will give you soggy fritters that fall apart in the pan.About 2 min
- Tip the squeezed cauliflower into a large bowl. Add the beaten eggs, flour, spring onions, ground cumin, smoked paprika, salt and pepper. Mix well until you have a thick, cohesive batter that holds its shape when you press it together.About 2 min
- Heat 2 tablespoons of the sunflower oil in a large non-stick frying pan over a medium-high heat. Once the oil is hot, scoop heaped tablespoons of the batter into the pan — about 60g per fritter — and flatten gently with the back of a spatula to roughly 1.5cm thick. Cook in two batches, about 4 to 5 fritters at a time, for 3 minutes on the first side until deeply golden and set.About 3 min
- Carefully flip each fritter and cook for a further 2 to 3 minutes on the second side until golden and cooked through. Transfer to a plate lined with kitchen paper. Add the remaining 2 tablespoons of oil to the pan before cooking the second batch.About 6 min
- Serve the fritters immediately, piled up, with the chilled yoghurt and mint dip alongside.
Tips
- Squeezing the cauliflower dry is the single most important step. Spend a full minute on this — the drier the cauliflower, the crispier the fritter.
- Don't overcrowd the pan. Fritters need space and a hot pan to get a proper crust. If you crowd them, they steam rather than fry.
- Test one fritter first. If it falls apart, your mixture is too wet — add another tablespoon of flour and mix again.
Ring the changes
- Swap the Greek yoghurt dip for a tahini sauce (60g tahini, juice of 1 lemon, 1 small garlic clove grated, 3 tablespoons water) to make the whole dish vegan — just replace the eggs in the fritter batter with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water, left to sit for 5 minutes.
- Add 50g of crumbled feta to the fritter mixture for a salty, tangy version.
Keeping it
Best eaten immediately while hot and crisp. Leftover cooked fritters can be stored in the fridge for up to 1 day and re-crisped in a hot oven at 200°C fan for 5 to 8 minutes. The dip will keep in the fridge for 2 days.
In the app this recipe finds you
Log what you've picked and GrowMore CookMore matches it to 1,918 more recipes like this one, tells you what's ready before the frost gets it, and keeps the freezer honest. Free to start.
More from the same crop
A deeply savoury open tart with a sharp, mustardy shortcrust base and a filling of roasted cauliflower set in a rich Gruyère and crème fraîche custard. This is the kind of thing you make when you want to show off what your garden is doing without making it look like you tried too hard. It slices beautifully and is just as good at room temperature as it is warm.
1 h 45 min · challenging · CauliflowerThick slabs of cauliflower are seared hard in a cast iron pan until deeply golden, then finished in the oven and served over a smoky Spanish romesco sauce. The romesco — made from roasted red peppers, tomatoes and almonds — is rich enough to make this a proper main course. It is the sort of dish that makes people forget they are eating vegetables.
50 min · medium · CauliflowerThis is not cauliflower pretending to be rice — it is a proper stir-fry where finely grated cauliflower becomes the base of a fast, satisfying dish packed with ginger, garlic, sesame and egg. It comes together in under 30 minutes and is the kind of thing you can pull off on a Tuesday with whatever is in the fridge. Think of it as a lighter, fresher cousin of egg fried rice.
27 min · easy · Cauliflower
Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 4 April 2026.